The word julienne is of French origin. In France, this term means a special way of cutting products - thin straws. Salads or soups are also called, for the preparation of which this method of slicing is used. In the Russian language, the word "julienne" has acquired a special meaning, it is customary to call a group of hot snacks, for the preparation of which mushrooms, vegetables, meat or fish products are used. A distinctive feature of julienne is that the products are poured with sauce and baked under a cheese crust.
Let's study the recipe for julienne with chicken and mushrooms and try to cook this dish. First of all, we need to stock up on suitable utensils. Traditionally, julienne is cooked and served in special heat-resistant long-handled bowls called cocotte makers. This small in volume dishes may have a different shape. On sale there are cocotte makers, resembling the shape of a bucket or small pans. Since julienne is prepared and served in portions, you should purchase a sufficient number of dishes, especially if you plan to use a julienne recipe with chicken and mushrooms to receive guests.
In the event that it was not possible to purchase cocotte, for the preparation of julienne, you can use small-sized ceramic pots or heat-resistant bowls.
The recipe for julienne with chicken and mushrooms, in principle, is simple, and a novice cook will cope with its preparation. To prepare this dish we need chicken fillet and mushrooms, and it is better to use champignons or honey mushrooms. But the use of chanterelles is less desirable, since these mushrooms are harsh.
Another component of chicken julienne is sauce. It can be prepared on the basis of sour cream or mayonnaise, but to make julienne's taste delicate, it is worth using cream for the sauce.
Another important point - when serving julienne, it is advisable to sprinkle with finely chopped parsley. But the use of other aromatic herbs is less desirable, since the aroma of parsley most favorably emphasizes all the taste nuances of this dish.
So, the recipe for julienne with chicken and mushrooms. Take half a kilogram of chicken and mushrooms, a couple of onions, a glass of cream and four tablespoons of flour. In addition, we need grams of three hundred hard cheese, a little vegetable oil, parsley and spices.
Boil chicken fillet with spices and cut into strips. We also cut champignons and onions into strips. Fry the onion in vegetable oil, then add the mushrooms to it and fry until cooked, not forgetting to season to taste. We mix chicken meat and mushrooms, lay out this base on the cocotte makers, filling them no more than two-thirds.
Now let's start making the sauce. In a dry skillet, fry four tablespoons of flour until it turns creamy. Then pour the flour into a saucepan and dilute it with cream, carefully watching so that no lumps form. We put the saucepan on the fire, add a piece of oil and cook for five minutes with a slight boil. Season the sauce to taste with salt and pepper.
Pour the sauce spread over the cocotte base with the finished sauce. Grate the cheese and sprinkle it densely with the contents of the cocotte. The layer of cheese should be thick enough, and the entire surface of the dish should be covered by it.
We put the cocotters on a baking sheet and send them to the oven for about ten minutes, so that the cheese melts and forms a golden crust. Sprinkle the finished julienne with parsley.
Now you know how to cook chicken julienne , it remains to tell how to serve this dish. Since this is a hot appetizer, it is served in front of the main course. A patty plate is placed in front of each guest, which is covered with a napkin. And already on a napkin put a cocotte with julienne. It is important that the handle of the cocotte be turned to the left of the guest, and the cutlery is placed on the right of the plate. Since julienne is cooked in the same dish as it is served, a papillot should be put on the handle of the cocotte bowl so that guests do not burn their fingers.
That's all the wisdom of cooking and serving julienne with chicken and mushrooms. Enjoy your meal!